Dec 4, 2011

HOLIDAY TREATS: TRUFFLES & BISCOTTI

For some flavour, I added cinnamon and coffee into the heavy cream for a subtle twist to

classic chocolate truffles.

Lately, I've been going through a holiday baking frenzy (like I do every year!) Each day, the sun sets earlier and the air feels chillier and I realize I'm spending more time in the kitchen cooking up some sweet treats. Unfortunately, I haven't been good at posting my recent baking sessions- which have included everything from utterly soft pumpkin cookies to a luscious walnut & cranberry spice cake to ever so classic gingerbread cookies... all devoured away without a trace here on my blog!

Typically, I make my truffles using 60% or semi-sweet chocolate but this time, for a smoother taste, I decided to use 2/3 part 60% and 1/3 milk chocolate. It was just the right balance of cocoa bitterness and a sweet dreamy creamy texture!

But to make up for that, here are some lavish homemade chocolate truffles and biscotti fit for this festive holiday season. Both are incredibly versatile staple recipes that I've had for quite some time- so they work great as is or lend themselves to a range of flavours!

There's nothing easier to make then chocolate truffles, all you need is two ingredients: chocolate & cream!

Don't chew on truffles! Just let them melt in your mouth...mmm mmm mmm...

I used a basic biscotti recipe and made one batch with almonds and chopped toffee & chocolate and a second batch with cocoa, almonds & cranberries.

Biscotti are baked twice: first as a log, then sliced diagonally and baked again for a shorter period of time.

﻿Chocolate Truffles:

Portions are 1 part good quality chocolate, 1/2 part heavy whipping cream.

Place chopped chocolate (or chocolate morsels) in a heat proof bowl. In a pot, heat the heavy cream but do not allow to boil. Transfer the cream on the chocolate, stir until all chocolate has melted and mixture is perfectly smooth. Allow mixture to cool in fridge for at least two hours. Shape truffles into bite sized balls and roll in unsweetened cocoa. Place truffles one last time in the fridge for at least an hour before serving. They can be made the day before serving and stay well in the fridge for a good week at least.

Biscotti (base recipe):

2 large eggs

3/4 cup sugar

1 stick butter

2 cups flour

1.5 teaspoons baking soda

1/2 teaspoon salt

Optional (but recommended): a dash of a strong liquor such as rum, bourbon, etc.

If flavours are wet ingredients (ex: caramel): add them along with the eggs

If the flavours are dry ingredients (ex: cinnamon) add them along with the flour.

Preheat oven to 350F. In a large bowl, mix the eggs, sugar, butter and liquor. Add the flour, baking soda and salt and continue to mix the dough well. Add your choice of chopped nuts or dried fruits and mix the dough one last time. Shape biscotti dough into a log, flatten gently and place on a baking tray (lined with parchment paper). Bake at 350F for 40 minutes. Take out and allow to cool for at least 20 minutes. Slice log diagonally, transfer biscotti (flat side facing up) onto baking tray again and bake for 15 minutes at 350F. Remove from oven, let cool and enjoy on its own or dunked into a delicious cup of coffee!

ABOUT THIS BLOG

I started Swirl & Scramble because ever since I was a child I enjoyed transforming my kitchen dreams into a reality. Whether it be spontaneous culinary improvisation or well kept family secrets, from savoury to sweet, I needed a place to capture and share these moments. I'm a a curious self-taught cook but have had some basic knowledge at the prestigious Ecole Hoteliere de Lausanne and an incredible training experience in the kitchens of the lavish Hotel de Crillon in Paris, France.

I've lived in Greece, Switzerland, France and am now in the NYC area which is a real treat for a culinary lover like myself. In the meantime, I try to travel as much as I can. Most of my travel photography is on my Flickr stream.

You may notice that many of my recipes are of Mediterranean or Middle Eastern influence...the fact is that these origins run in the family and I pretty much grew up on olive oil, onions and garlic!

Thanks for stopping by and enjoy the recipes!

Photography is done by myself, MariannaF, unless otherwise stated.

If you are interested in using any of my recipes or photos, please ask- just leave a comment and I will e-mail you right back.

Thank you!

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